Curried Haddock Cakes
- 225 g smoked haddock
- 25 g butter
- 250 g mashed potatoes
- 1 egg
- 1 teaspoon Dijon mustard
- 1 teaspoon mild curry paste
- 12 teaspoon chili powder
- 12 teaspoon ground turmeric
- black pepper
- fresh parsley (and coriander, small handful)
- 75 g plain flour
- 2 eggs, beaten
- 75 g breadcrumbs
- vegetable oil (for frying)
- Preheat the oven to 200C/400F/Gas 6 Top the haddock with the butter and cook under a hot grill for about 8 minutes until the fish can be flaked with a fork.
- Discard any skin or bones and mash the flesh and melted butter with the potatoes.
- Whisk together 1 egg, mustard, spices and herbs.
- Using a fork blend the egg mixture into the potatoes.
- Shape into 8 small cakes.
- Coat them in flour then in (2) beaten eggs then finally dip them in the breadcrumbs.
- Heat the oil and shallow-fry the cakes for 3-4 minutes on each side until golden brown.
- To ensure they are cooked right through, finish off in the hot oven for 15 minutes.
haddock, butter, potatoes, egg, mustard, curry, chili powder, ground turmeric, black pepper, parsley, flour, eggs, breadcrumbs, vegetable oil
Taken from www.food.com/recipe/curried-haddock-cakes-431956 (may not work)